Tangzhong Starter
3 tbsp (45 ml) whole milk
3 tbsp (45 ml) water
2 tbsp bread flour
Dough
2 ½ cups (300 g) bread flour
1/4 cup (50 g) granulated sugar
2 tsp instant yeast
2 tbsp dry milk powder
1 tsp fine salt
½ cup (120 ml) warm whole milk
1 large egg (room temperature)
4 tbsp (60 g) unsalted butter (softened)
Step-by-Step Instructions
1. Make the Tangzhong: Whisk the milk, water, and flour in a small saucepan over low heat until it thickens into a pudding-like paste (2–3 minutes). Set aside to cool to room temperature.
2. Mix the Dough: In a stand mixer fitted with a dough hook, mix the flour, sugar, yeast, milk powder, and salt. Add the warm milk, egg, and cooled Tangzhong paste. Knead on low until combined.
3. Add Butter & First Rise: Add softened butter piece by piece while kneading for 8–10 minutes until a smooth, elastic dough forms. Shape into a ball, cover in a greased bowl, and let rise for 1 to 1.5 hours until doubled in size (as seen in top-left frame).
4. Shape into Rolls: Gently deflate the dough and divide it into 4 equal portions. Roll each piece into an oval, fold the left and right sides in, roll up tightly into a log, and place seam-side down in a greased 9×5-inch loaf pan.
5. Second Rise: Cover and let proof for 45–60 minutes until doubled and filling the pan.
6. Bake: Brush the top with milk or egg wash. Bake at 350°F (175°C) for 30–35 minutes until golden brown.
7. Cool: Unmold and transfer to a wire rack to cool slightly before pulling apart or slicing (as seen in bottom-right frame).